Sugar snap pea salad

Delight in the fresh crunch of sugar snap peas in this vibrant salad. Perfectly dressed with zesty vinaigrette, indulge in a burst of flavors.

Ingredients:

• 1/2 cup extra-virgin olive oil
• 1/4 cup Chardonnay vinegar or other white wine vinegar
• 2 teaspoons grated lemon zest plus 2 tablespoon fresh lemon juice
• 2 teaspoons minced shallot
• 1 teaspoon honey
• 450g fresh sugar snap peas (about 7 cups)
• 3 cups shredded rotisserie chicken
• 1 cup high-quality whole-milk ricotta cheese (such as Galbani)
• 1/2 cup thinly sliced red onion, rinsed in cold water and patted dry
• 1 cup packed fresh mint leaves
• 1 3/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup toasted sliced almonds

Instructions:

1. Combine oil, Chardonnay vinegar, lemon zest and juice, shallot, and honey in a big bowl.
2. Cut snap peas into thin strips (around 4 slices per pea). Put snap peas, chicken, ricotta, and onion into the mixture in the bowl. Tear mint leaves and add to the bowl. Add salt and pepper. Mix the salad until everything is mixed well. Top with almonds.

Summary:

• Calories: 3037 kcal
• Fat: 235 g
• Protein: 135 g
• Carbs: 107 g
• Potassium: 3793 mg
• Magnesium: 560 mg